Hummus bil Shatta Recipe

Hummus bil Shatta

Enjoy the bold flavors in this take on traditional hummus, with just enough spice and sweetness in every bite.

Vitamix

Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
For the Shatta, place stemmed Fresno chiles into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to Variable 4. Blend for 30–45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 Tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10–15 seconds until combined.
Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.

Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
For the Shatta, place stemmed Fresno chiles into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to Variable 4. Blend for 30–45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 Tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
For the hummus, place all ingredients except reserved Shatta into the container in the order listed.
Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10–15 seconds until combined.
Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.

Preheat oven to 350°F (140°C). With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place the peeled lemon halves on a parchment-lined sheet tray and roast in the oven for 20 minutes or until tender.
For the Shatta, place stemmed Fresno chiles into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to Variable 4. Blend for 30–45 seconds, using the tamper to press the ingredients toward the blades, until a chunky pepper mash is formed.
While blender is running, add the remaining Shatta ingredients through the lid plug opening, then blend for an additional 15 seconds until mixture is combined. Set 2 Tablespoons of the mixture aside for the recipe, and reserve the rest in the refrigerator.
For the hummus, place all ingredients except reserved Shatta into the container in the order listed and secure the lid.
Run the Dips & Spreads Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. For a bolder, creamier hummus blend for 2 minutes.
Once hummus is blended, lower the speed to Variable 6 and add the reserved Shatta through the lid plug opening. Blend for an additional 10–15 seconds until combined.
Serve immediately with fresh vegetables, grilled tomato slices, or Naan bread. Garnish the hummus with additional sumac, Shatta, and chopped parsley if desired.

Refine Your Recipe

This recipe is a perfect combination of sweet, savory, and spicy, with the use of roasted lemon, sumac and spicy Shatta. If desired, water may be substituted for aquafaba. By omitting oil, this version of hummus is lower in calories and fat, making it a heart-healthy option. The primary ingredients, chickpeas, sesame seeds, whole lemon, and garlic, provide a rich source of protein, fiber, vitamins, and minerals. Chickpeas and sesame seeds are are a good source of protein and fiber, which support digestive health and help maintain stable blood sugar levels. Sesame also adds healthy fats and essential nutrients like calcium and iron.

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